Cheese Streusel Bread

Soft delicious buns coated with sweet cheese streusel

This type of bread reminds me of my college days and even after I graduated.

There was a certain bakeshop that I always get pieces of Cheese Streusel bread from. I wished that my allowance could buy their whole stock for the day. I couldn’t resist buying whenever I pass by the bakeshop. Well, you know how freshly baked bread smells – heaven!

Fate separated the bakeshop from me, but I am glad that I could handle the yeast beast now and got the chance to make my favorite bread.

Cheese Streusel bread is in bun form with streusel coating. Coating the bread might be tricky as the coating might not stick well. I’ve read reviews from people who have tried making this type of bread – some worked, but some got a problem with the coating not sticking to the bun. I got the same problem at the beginning, but I added more flour to the streusel coating whenever I feel that the coating ‘moistens’.

I am so pleased with the results. The bread is soft, cheesy and sweet – every bite took me back to the time I was a student passing by the bakeshop and enjoying my favorite bread. Now that I could make my own, I would never run out of this bread again. 😀

Please join Laurena and I while we help Angie in hosting duties. Do link up your posts at Fiesta Friday #210. Promise, it will be fun! 😀 I hope you’d enjoy these delicious buns. Happy Fiesta Friday!

Cheese Streusel Bread

  • Difficulty: intermediate
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For the dough:

Ingredients:

  • 1 ¾ cup + 2 tbsp bread flour (you may need more)
  • 1 ¼ tsp instant yeast
  • ¼ cup sugar
  • ½ tsp salt
  • 30 g melted butter
  • 80 ml warm milk
  • 80 ml warm water

You need more flour for your work surface.

Instructions:

  1. In the bowl of your stand mixer, add bread flour, sugar and salt. Mix.
  2. Add yeast and mix again.
  3. Create a well in the center and add warm melted butter, milk & water. Using a wooden spoon, mix until combined.
  4. Attached the bowl to your stand mixer and using a dough hook, let the mixer knead for 7-10 minutes, depending on the speed of your mixer. You may add more flour 1 tbsp at a time if the dough is sticky, but do not add too much or your bread will be dense. Knead until smooth and elastic. (If kneading by hands, this may take a little longer.)
  5. Place in a greased bowl and cover with cling wrap. Keep in a warm place for one hour or until doubled in size.
  6. Place the dough on a floured surface and press down to release the air.
  7. Divide dough measuring 50-52 g each dough.
  8. Brush each dough with melted butter and coat with streusel topping. When you feel that the streusel topping is not completely sticking to the dough, add more all-purpose flour little by little to the streusel topping, mix and then proceed with the coating.
  9. Place on a parchment-lined baking sheet and loosely cover with kitchen towel. Let rise again for 45 minutes or until doubled in size. Meanwhile, preheat the oven to 350 F.
  10. When the buns are ready, bake for about 15-20 minutes or until the bottom of the bread turns brown.
  11. Let the buns stay on the pan for 5 minutes before moving to a cooling rack. Let them rest for 15 minutes before eating.  (see note below)

For the cheese Streusel

Ingredients:

  • ¼ cup plain flour cup plain flour
  • ½ cup powdered sugar
  • 1 cup grated cheddar cheese
  • 20 g melted butter

Instructions:

  1. Mix all ingredients until ready to use.

Source recipe: Cheese Streusel Bread by Sweet Ambitions

Notes:

  • The author of the source recipe suggests that these are best eaten the next day. However, I enjoyed mine the same day I baked them. I have tried keeping some for the next day, but I still prefer the ones I baked on the same day. 
  • This recipe makes 8-10 buns. 

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Hokkaido Milk Bread

Incredibly soft, fluffy and airy milk bread. These buns are tender, but chewy and so perfect to be paired with jam or dunk in coffee.

When I said that I am baking different kinds of bread lately, I mean I bake a lot. 😀 I bake almost every weekend. I bake when friends decide to come for breakfast or brunch or just when I feel like it.

The very first time I tried making bread (which was a fail), I have been always curious about Hokkaido milk bread. It uses the tangzhong method in which a part of flour is mixed with water (or milk in this case) to make a roux. This makes the bread so soft and light. I did my own research (feeling like a scientist, huh?) and what I found were recipes that I think will make my life complicated and will make me hate mathematics (talk about doing your own calculations regarding the ratios for the flour and milk when you use this much of flour). No, thanks! I stopped dreaming about making Hokkaido milk bread.

I was doing another bread and it was a failure. I was just not going to end the day with a sad tummy, so I checked for another recipe. You know Google – it gives you more recipes than you asked for, even if it is not related. That’s when I found Pai’s recipe. I remembered the tangzhong method I was really scared to try, but Pai’s video made me face the tangzhong beast (now, that is new!).

Just look how beautiful the buns are…

The top of the buns will wrinkle and that is normal (I guess and according to my research).

These buns are so fluffy, pillowy soft, light and so delicious. They are perfect to be paired with jam or to dunk in coffee. They are even delicious as they are.

I am sharing these with my lovely friends at Fiesta Friday # 207. This week’s co-hosts are Lily and Aunt Juju.

Hokkaido Milk Bread

  • Difficulty: Intermediate
  • Print

Ingredients:

For the tangzhong or milk roux:

Ingredients:

  • 125 ml whole milk
  • 20 g bread flour

For the bread/other ingredients:

  • 320 g bread flour
  • 2 tsp instant yeast
  • 125 ml whole milk (or evaporated milk)*
  • 1 large egg, beaten
  • 3 tbsp sugar*
  • ½ tsp salt
  • 56 g unsalted butter, softened to room temperature

Instructions:

For the tangzhong or milk roux:

  1. In a small pot, combine whole milk and 20 g of bread flour, then mix until no more lumps. Put on a stove and heat over low-medium heat. Stir constantly using a rubber spatula until it becomes a thick paste. Remove from heat and set aside.

Continue with the rest of the steps:

  1. In a jug or another bowl, add 250 ml of whole milk. Add the tangzhong and mix to combine. Add egg and mix again, noting that the mixture might be lumpy.
  2. In the bowl of your standing mixer, add 320 g of bread flour and the yeast. Mix to combine. Create a well in the center and pour in the wet ingredients (tangzhong, milk & egg). Using a dough hook attachment, turn on the mixer on low-medium speed. Knead ONLY until both dry and wet ingredients have been mixed or until no dry ingredient is left in the bowl. Stop the mixer and let the dough rest for 20 minutes, making sure to cover the dough with a clean kitchen towel.
  3. After 20 minutes, remove the towel and continue mixing by turning the mixer back on low speed, adding salt then sugar while mixing. (Pai said you can add 2-4 tbsp of sugar – adding 4 tbsp will give the bread sweetness that it doesn’t need any more jam. I used 3 tbsp.) Continue kneading 7-10 minutes or until the dough is smooth and elastic. It may take more time, depending on the speed of your mixer.
  4. Once the dough is smooth and elastic, add the softened butter at a time while the mixer is running. You may think that the butter doesn’t want to be mixed, but they will stick together.
  5. When the butter is well mixed and the dough is back to being smooth and elastic, transfer the dough to a floured surface and knead for about two minutes. Shape the dough into a ball and place in an oiled bowl. Cover the bowl with cling film and place in a warm place for one hour or until doubled in size.
  6. When the dough is ready, punch down the dough to remove the air. Transfer to a floured surface. Divide the dough weighing 45 g each. (What I do here so I can get an even measurement for individual dough is I weigh the whole dough after removing the air, and then I divide the result it into 16 as I am going to place them in a 20 cm round baking pan. I got 16 dough weighing 45 g each which resulted in medium-sized buns.)
  7. Place the shaped dough/bun in two round baking pans (8 buns each). Loosely cover the baking pans with a clean kitchen towel and let rise again for 45 minutes to one hour (depending on the weather temperature of where you live) or until doubled in size.
  8. Meanwhile, preheat oven to 375 F.
  9. When the shaped dough/buns are ready, bake for 20-25 minutes or until top is golden brown.
  10. Let the bread rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  11. Serve with your favorite jam, butter or dunk in coffee. 😀

Source recipe: Hokkaido Milk Bread by Pai’s Kitchen

Notes:

  • Pai’s recipe calls for ½ cup (120 ml) of each milk, but my ½ cup is 125 ml, so I did not change it. Also, she used evaporated milk and whole milk. Since I only got whole milk, I used whole milk for both tangzhong & for the bread as well.
  • In Pai’s instruction, she mentioned that it can be 2-4 tbsp of sugar, making 3 tbsp just the right amount for her, so I used 3 tbsp as well coz I am going to eat the bread with jam.
  • I used a stand mixer to knead the dough, but you can knead by hand. Pai’s has a detailed instruction.
  • I find the measurement of each dough (45 g each) perfect for me. You can also make the weight 65 g each like what Pai did and shape them as you like. The idea of pull-apart bread sounds very satisfying to me.

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Monggo Braided Bread

Sweet bread with delicious mung bean paste filling – so perfect with your cup of coffee

Sooooo… I’ve been baking few kinds of bread lately – it is so fun! Thanks to my lovely friend who passed on her stand mixer to me coz she got a new one and so I don’t have to knead with the hands. (It is not fun to knead when you have RA)

It was crazy the first few times with the mixer, but I am glad we got along. I was told that the dough can be kept in the fridge to rise overnight so it will be easier to handle it the next day, especially when you are making a braided bread. I was hesitant at first (I don’t trust myself enough), but I finally tried.

Of course, it had to be one of my favorites – Monggo Bread or Monggo Braided Bread in this case. Along with keeping the dough in the fridge overnight, I also tried braiding. (This does look like a braided bread, yes??)

If asked what is my favorite bread, I can’t tell you one specific answer, but any bread with monggo or mung bean paste filling is definitely my favorite. Remember these Pan de Monggo? Ohhh! I just love them so much! The mung bean paste filling is everything. This, on the other hand, doesn’t contain much filling (coz they will burst out from your dough!). Of course, it is delicious, especially with that margarine and sugar topping. Ahhhhh! I know, I know – margarine is not good. You can use butter. I just prefer margarine for this one.

I also made mung bean paste filling:

The bread is super delicious when it’s warm, but please be patient and wait for it to cool further before cutting or you’ll get slightly wet, somewhat like uncooked dough. Yuck! I know coz you know I can’t wait. So please do yourself a favor and wait!

The bread stays soft until the next day, but the sugar topping will melt. The margarine and sugar topping is completely optional, but I love the bread more when it is topped with margarine and sugar. Any leftover can be reheated in a microwave or in a preheated oven.

I am taking this at Fiesta Friday #202 with our lovely ladies – Angie, Aunt Juju & Laurena – thanks for hosting! Happy Fiesta Friday!!!

Monggo Braided Bread

  • Difficulty: intermediate
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Ingredients:

Red bean paste filling:

The filling can be prepared ahead of time. I prepared mine one night before making the buns.

Ingredients:

  • 1 cup red mung beans/adzuki beans
  • 1/2 cup white sugar
  • 1/4 cup condensed milk (optional)
  • Water to soak and/or boil the beans

Instructions:

  1. In a bowl, add washed beans and place water just 2 inches above the beans. Leave overnight. The next day, drain water and place the beans in a deep pot. Add water and boil until soft. (You can also skip the soaking, just boil the beans for more minutes.) You may also need to add more water.
  2. When the beans are soft, add sugar. Turn off the heat and let the beans cool down a bit. Transfer the beans to a blender to puree them. Alternatively, you can also use a stick blender. (I tried using a food processor, but I did not like the result.)
  3. When the beans are pureed, return back to the pot. Add condensed milk, if desired. You can do a taste test. You may want to add more sugar or condensed milk as the sweetness will lessen when eaten with bread.
  4. Stir constantly until the consistency becomes a thick paste. Let cool down a bit before filling the dough. Since I made mine a night before, I kept the filling in the fridge.

For the bread:

  • 3 1/2 cup all-purpose flour, divided (you may need additional for your work surface)
  • 2 tsp instant yeast
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 1/4 cup milk, warm
  • 1/2 cup melted butter
  • additional melted butter, for the topping

To serve (optional):

  • Margarine or butter
  • White sugar
  • Additional mung bean paste

Instructions:

  1. In a bowl of your stand mixer with dough hook attachment, add 3 cups of flour, sugar, salt and instant yeast. Mix until well combined.
  2. While the motor is running at medium speed, add melted butter and warm milk. If the dough is not ready after 7 minutes of kneading, gradually add the remaining 1/2 cup of flour (you may not use all of them or you may need to add more). Let the machine knead until the dough is smooth and elastic. (This may take another 3-8 minutes, depending on the speed of your mixer.)
  3. Shape the dough into a ball and transfer to a greased bowl and keep in the fridge overnight. (I strongly suggest to keep the dough in the fridge overnight to let it rise there so the dough will be easier to handle when you roll and shape). Alternatively, you can keep it in a warm place until doubled in size (45 minutes to 1 hour).

When the dough is ready,

  1. Prepare a baking sheet lined with parchment paper. Set aside.
  2. Punch down the dough to remove the air.
  3. Flatten the dough and form a  rectangle about 20 inches long, 12 inches wide.
  4. Spread the mung bean paste filling over the flattened dough leaving 1/2 inch on each side. From the long side, roll the dough tightly but carefully.
  5. Cut the dough lengthwise. Bring one dough over the other to make a large X. Now, twist twist twist over each other again until you reach both ends. Bring both ends together to make a ring and carefully seal. Cover loosely with kitchen towel and let rise until doubled in size again (around 45 minutes).
  6. Meanwhile, preheat your oven to 350 F.
  7. When ready, carefully brush the top of the dough with melted butter.
  8. Bake for 30-35 minutes or until golden brown. (Time will vary, depending on your oven.)
  9. Let the bread rest for about 15-30 minutes before adding margarine and sugar on top and cutting. You can also spread additional mung bean paste before eating.

 

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Nutty Peanut Butter Cookies

These peanut butter cookies are nutty, crisp bottom but still soft, not too sweet and perfect to dunk in milk or even to pair with tea

Do you like peanuts? Or any nuts? Hmm, how about peanut butter?

I remember my youngest sister eating peanut butter straight from the jar when she was little. She was lucky we didn’t share the same love for peanut butter. However, I loved (and still do) PB&J, especially the one with guava jelly – ohhh so so good! I could finish an entire bread loaf 😀 Just kidding… or maybe I’m not!

Where was I again?

Oh yes – peanut butter! I don’t know why I don’t like PB when it’s not with J. Well, it’s not that I really don’t like peanut butter like I don’t eat it, but I will avoid it if I can (more like of a love-hate relationship). My love-hate relationship with peanut butter is like my future – I can’t be sure of it. Just like when I saw these Soft Peanut Butter Cookies by A Dish of Sanity – I knew I had to try and check my relationship with PB.

I added peanuts coz I love, love peanuts. It is very dangerous to keep those in front of me so I decided to add them to these cookies.

Guess what?? I love the cookies – nutty, crisp bottom but still soft, not too sweet and perfect to dunk in milk or even to pair with tea. I love that crunchy texture from the peanut.

I kept some more than 4 days to check what will happen to them. The cookies got crispier like the ones you can buy from the store. I love both textures – soft and crispy and all gone.

I am taking these with me at Fiesta Friday # 201 (where did time go??) where Monika and I are co-hosting. Our Amazing Angie will be there, too. 😉 I hope you join us this week – food and friends = fun, right? Also, please visit other party goers as well. What’s fun in link and run??

Nutty Peanut Butter Cookies

Ingredients:

  • 1 cup chunky peanut butter
  • ½ cup butter, softened to room temperature
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 ½ tsp  vanilla extract
  • 1 ½ cups flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup peanuts, chopped

Instructions:

  1. In a large bowl, add peanut butter, butter, white and brown sugar. Using an electric mixer (or your stand mixer), beat until creamy.
  2. Add egg and vanilla extract, beat again until combined.
  3. In another bowl, add flour, baking soda and salt. Add this mixture to the butter-sugar mixture and beat until just combined. Place this in the fridge for one hour up to overnight to firm up.
  4. When ready to bake, preheat the oven to 350 F. Line couple of baking sheets with parchment paper.
  5. Using an ice cream scoop, take out about 1 ½ tbsp of dough and form into balls. Gently press chopped peanuts all over the dough (or you can roll them over peanuts). Place the cookie balls on a baking sheet, keeping 2 inches apart from each other.
  6. Bake for 10-12 minutes or until the bottom has turned brown. Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool further.

Source recipe: Best Soft Peanut Butter Cookies by Dash of Sanity

Note: If you want softer cookies, you can bake for 8-9 minutes. I like mine more on the crisp side, but still soft so I baked them longer.

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Mini Mango Pie + Flaky Pie Crust

Mini pies with super flaky crust and sweet Mango filling. So deliciously irresistible. 

Mini Mango Pie - TNSCC 2

Hellooooo!

So, I was gone again for some time. Unexpected things happened for the last two months, but they were all good things. One of them was me taking a break from my work. I’ve thought of not getting a break for the year due to the flooding paper works , but I told myself “Hell, no!”. I took a break and now I can relate with the saying “I need a vacation after my vacation.” Hmm…

During my break time and even before that, I haven’t done much cooking and baking. If you count cooking instant noodles and the like as cooking, hmm, okay, I did cook. 😀 But I am talking about cooking and baking “real” food in which you can smell the goodness when you open the lid of your pot or when you open your oven. Sounds heaven, isn’t it?

“Heaven” is also that one word which will come to your mind when you get a bite of these Mini Mango Pies. I know it’s not mango season anymore, but when it comes to mangoes, I really don’t care. But when it comes to the size of the pie, I do care. I love them in smaller sizes so I can get more of the flaky crust and small-sized pie is easier to eat. Each pie is filled with cubed sweet mangoes with a hint of cinnamon. Each bite is absolutely heaven!

I hope you will all enjoy my comeback treat and you will all join Fiesta Friday #148 . Me and the very talented and super amazing Linda @ La Petite Paniere will be your co-hosts. Of course, Angie will be there, too. See you at the most amazing virtual party!

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Mini Mango Pie + Flaky Pie Crust

Mango Pie Filling

Ingredients:

  • 2 cups mangoes, cut into small cubes
  • 3 tbsp sugar
  • pinch of cinnamon
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice

Instructions:

  1. In a bowl, combine all mango filling. Microwave about 1-2 minutes. Let cool.
  2. Use as filling to the below flaky pie crust recipe.

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Flaky Pie Crust Recipe

Ingredients:

  • 1 ¼ cup all-purpose flour
  • ½ tbsp sugar
  • ½ tsp salt
  • 113 grams unsalted butter, very cold and cut into cubes
  • 2-4 tbsp ice cold water

Instructions:

  1. In a bowl, mix flour, sugar and salt. Add the very cold cubed butter and toss to coat.
  2. In a clean surface, place the mixture and using a rolling pin, press the butter into the flour. Using your clean hands or dough scraper, remove any sticking mixture from the rolling pin and bring back to the mixture. Keep working until butter is very well incorporated into the flour.
  3. Return back the mixture into the bowl and chill inside the freezer for 10 minutes.
  4. When the butter is properly chilled, remove the bowl from the freezer and add 2 tbsp of water. Use your clean hands until the mixture can be shaped into a ball. Add more ice cold water (little by little) if necessary.
  5. Flatten the dough into disk and wrap using a cling wrap. Place in the fridge for an hour or more to chill.
  6. Remove the chilled dough from the fridge and let sit at room temperature for 5 minutes.
  7. On a clean floured surface, roll out your dough using a rolling pin.
  8. Using a round cutter, cut about 4 inch circles. Fit into your muffin pan.
  9. Fill your dough with the mango filling and cover with another dough making sure to cut few vents with a knife.
  10. Seal the edges by pressing them using your fingers.
  11. Brush the top with egg wash.
  12. Bake for 20 minutes or until the crust turns very lovely golden brown at 375 F.

Crust Source Recipe: Foolproof Flaky Pie Crust

Wishing you all a superb weekend!

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{From Selma’s Table} Garlicky Tahini Chicken

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I’ve been in-love with tahini sauce for quite a while now. It’s like I can put the sauce in everything I eat. My colleague even calls tahini sauce “my milk” because I usually drink the remaining sauce whenever she brings one with falafel. Lately, I’ve been making tahini sauce like crazy. I always bring it at my workplace and put in my sandwiches. The last time I made one, I also added harissa and it was amazing.

From the time I laid eyes on tahini sauce, I never stopped dreaming on making Selma’s Garlicky Tahini Chicken. I imagined how good it could be. It took me too long to make it as I want to make my own tortillas to go with the chicken. Then my bonding with the kitchen was taken away by the boss, so I did not have enough time to cook something that will take too much of my energy (e.g. kneading). So I delayed the whole thing only to find out that I really can’t make tortillas… instead, I made Pan De Sal.

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I cannot believe that Selma has been gone for over a year now, but how amazing that she left something for us… like her recipes and optimism.

Selma used slow cooker to make this, but I used the oven… and it came out perfectly delicious! Imagine a tahini sauce with fall-off-the-bone chicken thighs. This can be enjoyed with tortillas or any kind of unfilled bread. I bet this will also be great with sour cream.

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I wanna tell you a secret… I finished the whole thing all by myself. 😀

But be happy, my friends at Fiesta Friday #139 as I have made a new batch especially for you. 😀 Thanks to our ladies, Angie, Antonia and Sandhya. 🙂

Garlicky Tahini Chicken

Ingredients:

  • 6 chicken thighs, on the bone and skins removed
  • 12 cloves of garlic, unpeeled
  • 4 tbsp tahini mixed with 6 tbsp water
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp sumac
  • 1 tsp paprika
  • salt and pepper, to taste
  • Fresh coriander leaves, roughly chopped, for garnish

Instructions:

  1. In a small pan, add water. When the water boils, add in unpeeled garlic and simmer for 15 minutes. Drain and remove skins when enough to handle.
  2. Score the chicken meat. Place chicken in a baking pan or oven bags. Set aside.
  3. In a small food processor or blender, combine peeled (soft) garlic, tahini-water mixture, lemon juice, sumac, paprika, salt and pepper. Do a taste test and adjust accordingly.
  4. Pour in the marinade over the chicken pieces, making sure to coat every piece of chicken very well.
  5. Place in the fridge overnight to absorb the flavors.
  6. Next day: preheat the oven to 325 F. Cover the baking pan with aluminum foil and bake the chicken for 45 minutes.
  7. Remove the chicken meat from the bone (discard the bones).

Notes:

To serve: This can be served with tortillas along with sour cream (or tzatziki), lettuce and condiment like harissa. I just polished off my plate with my homemade Pan De Sal and it was absolutely perfect! I did not share! 😀

To cook in slow cooker: click the link below

Source recipe: Garlicky Tahini Chicken by Selma’s Table


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Mocha Cupcakes with Speculoos Cream Cheese Frosting

Mocha cupcakes with dreamy, creamy Speculoos and cream cheese frosting

Mocha Cupcakes with Speculoos Cream Cheese Frosting - TNSCC 1

So you all know when you have a scene like…

You are Googling recipes and you see a good one. You add them to your list and the next thing you know – you have a list of 5 km long. 😀 A never-ending list, I must admit.

Not only I have a long list of recipes to try, but also tried recipes ready to be shared. Goodies are long gone. Photos are about to “fade”. Draft post needs to be started. And my stories have faded away with time due to my laziness! But let me defend myself – I am not lazy! I just don’t have story to tell because I delayed my sharing of recipes. Why? Because I am lazy! Well, I guess it all comes down to me being lazy, eh? Okay, I admit. But not all the time. Believe me!

Going back to the the tried recipes –  you know how I love Speculoos, yeah? It’s like I will do everything in my power to finish a jar in a day, but hellooo… how do I survive the next day if I finish them all in a day? Save some, Jhuls. Save some. For your own sake, please.

So instead of going all the way in one day, I did search recipes in which I could use a jar in about 2 or 3 recipes and could save the remaining all by myself – straight from the jar to my tummy. 😛

Hmm, what do you think of mocha cupcakes topped with a Speculoos cream cheese frosting? Not only cream cheese, people. It’s Speculoos cream cheese. Did you hear me??

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The cookie butter and the cream cheese don’t overpower each other – you will get the best of both worlds. That creaminess and that mocha flavor in every bite – yum! But I must admit that I polished off some of the frosting before I ate the cupcake itself. 😀

For you, my friends at Fiesta Friday # 135, I made a batch especially for this event. As Angie, Suzanne and I are you hosts and co-hosts, please be assured that you will enjoy the party. Come and join us if you haven’t already. 😉

Mocha Speculoos Cupcakes with Speculoos Cream Cheese Frosting

Ingredients

For the Speculoos Cream Cheese Frosting:

  • ½ cup cream cheese, softened
  • ¼ cup Speculoos

For the cupcakes:

  • Half a box of chocolate cake mix
  • 1 ½ tbsp instant coffee dissolved in 2 tbsp hot water
  • 1 large egg
  • ½ cup vegetable (or canola) oil
  • ¼ cup + 2 tbsp buttermilk
  • ¼ cup sour cream
  • ½ tsp vanilla extract

Instructions:

For the Speculoos Cream Cheese Frosting:

  1. In a bowl, cream together cream cheese and Speculoos until well combined.
  2. Keep in the fridge until ready to use.

For the cupcakes:

  1. Preheat oven to 350 F. Line a muffin pan with cupcake liners.
  2. In a bowl, sift cake mix and set aside.
  3. In a jug, combine egg, buttermilk, sour cream, vanilla extract and coffee mixture. Pour this mixture over the sifted cake mix while mixing, but do not overmix.
  4. Fill cupcake liners until ¾ full.
  5. Bake for 16-20 minutes or until toothpick inserted in the middle of the cupcakes comes out clean.
  6. Cool completely before frosting.

Source recipe: Mocha Speculoos Cupcakes by Your Cup of Cake

Notes:

  • You can adjust the amount of frosting, depending on how frosting lover you are. 😉
  • This recipe will make 12-14 cupcakes

 

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Weekends are great when you open your fridge and you find some amazing cupcakes. 😀 I hope you try and enjoy this as much as I did!

Wishing you all a fabulous weekend and happy Fiesta Friday!

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Meet ‘New Bloggers’ #49

I can’t believe I haven’t done this series for a very, very long time and I feel awful. I know there are many new and good blogs out there, but I don’t know why I can’t find some to share every week. Maybe I am not looking harder?

Anyway, I am back with new set of friends for you to meet and say ‘hi’. 🙂

Meet New Friends 4

Lazy Mom Cooking

Although she calls herself lazy mom, our new friend here is also willing to do some difficult recipes as well to put a smile on her loved ones. She also cooks from scratch and doesn’t approve instant mixes/ingredients. And I am happy that she doesn’t because homemade peanut sauce is more delicious than store-bought. I really love peanut sauce and I am drooling over this.

Blissful Bites

Although I am a sweet tooth, I’d love to read about healthy lifestyles and recipes. Good thing, Haley is here to help me/us.

Haley loves athletics and she was inspired to create healthy recipes in order for her to cater her active lifestyle. And as I said, healthy doesn’t have to be boring. Just look at this Sweet Potato Noodles & Creamy Cashew Sauce. I think it’s time for me to get a new spiralizer.

Rou’s Sweet Corner

Rou proves that you don’t have to be coming from a family who loves to bake to love or start baking. And I agree with her. In her blog, you will find something for everyone – sweet tooth or not. 😉 She shares recipes depending on her cravings and mood. I am glad that she shared this 10-Minute Glazed Doughnut Holes as everything quick is one of the bests.

Tolley Bakes

Hannah has always loved cookbooks as well as her Mom’s typewritten recipes. Now, it is her turn to write recipe not only to share with her loved ones, but also to us. She also loves photography, thus, her photos will make us crave for more. 😛 Cardamom Chocolate Brioche Rolls with my cup of coffee.

Burgers and Brownies

Just the blog name alone makes me want to take them from the screen and eat! 😀 Like Nyeree & Marlon, I am also forever in search of the best burger and brownies. Nyeree & Marlon finally started their blog and I am happy that they did. And it’s really hot outside and I could use a glass of this Peppermint Iced Latte.


I hope you say hello to these bloggers. Give them a wave by liking their posts or shake their hands by commenting on some of their posts. But you can also show you love to them by following their blogs. You follow their blogs = you gain new friends and a bonus of lifetime free delicious recipes! What do you say about that? 😀

And to my new found bloggers and friends, I am inviting you to join this wonderful virtual party (if you have not yet joined us) called Fiesta Friday with so much lovely, gorgeous people. In this party, we don’t just drop our sweets and savouries, we have lots of chitchats and lots of fun! I hope you could join us! You can find the rules and guidelines in the Fiesta Friday link. See you there!

Wishing you a week full of smiles and awesomeness! 😀 😀 😀

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Meet ‘New Bloggers’ #48

Howdy, friends!

Seriously, I don’t know where time has gone! Time is running so fast that it also makes me run and I am so tired of chasing and finding time! There’s so much to do, but so little time.

What kept you busy for the past weeks? I spent time mostly at work and when at home, I barely sit down when it’s day time. I really can’t sit for long. I’d die of boredom! And hey, I love multi-tasking! If only I can survive with my hands baking while my feet are mopping the floor, I will. 😀

Okay, enough of the chitchat.

Meet New Friends 4

Almost A Cake

Leah both love eating healthy and indulging in food once in a while. She is cooking and eating healthy foods, but not an exclusive vegetarian. She loves to bake, too, but as she said, she  barely sticks to a recipe.

“It doesn’t always turn out the way it was meant to be, as I am barely able to stick to a recipe, but often enough I am left with a somewhat quite eatable mess. And sometimes even with something real nice”

I noticed that she have several sourdough recipes and this is Sourdough Emmer Bread is just one of them. I admire people who can so this kind of bread. Amazing, Leah!

Vegan Rescue 

Jessica’s husband was a vegetarian long before they met. Along the way, they became vegan together.

“In 2010, I transitioned to a vegetarian diet to mirror my future hubby. However, 2011 was a pivotal year for me. I married, Seth, the love of my life and best friend; then we (as a family) also became vegan that autumn. Seth was vegetarian years before we even met and on/off his entire life. “

Although I am not vegan or vegetarian, I always love reading journeys about how people turn. And of course, I love seeing beautiful vegan recipes like this Hearty Tortilla Soup. Yum! 😀

Distinctively Delicious

“I’m Daniela, and I’m addicted to all things culinary. The kitchen is my playground, and when I’m lucky, I am able to get my husband David (a.k.a. Mr. Photographer) to join me in my creative endeavors.”

Daniela always turn into baking/cooking whatever mood she has. I must add that she has so much talent and creativity within. Also, the photos will make you say ‘I wish I was there’. Just look at this Spiced Pear Chocolate Caramel Cake.

Treats and Cheats

I am very much happy to find a blogger who started a blog recently because we all know how it feels starting from zero. Our new blogger loves food a lot, but she always try to eat healthier.

“I’m fighting a never-ending war. I want to be fit, healthy and look great… my interpretation of great anyway as this notion is completely subjective (or it should be). But I love food and my eyes are definitely bigger than my stomach.”

I definitely love her posts and I love how she manages to find a healthy substitute like when she used quark when she mad this delicious Chocolate Cheesecake.

 My Yummy Spatula

Another new blogger is named Rajeshwari. She started being in the kitchen with her Mom when she was little. Her Mom let her attend baking classes when she was 12. Although she loves baking, she doesn’t have a very sweet tooth.

“It’s quite surprising that even though I love baking and making yummy things, I don’t have a very sweet tooth. I love feeding people whatever I make, except for myself.”

And I am of those people Rajeshwari needs to feed. This Flourless Chocolate Cloud Cake is something I have to try very soon.


I hope you say hello to these bloggers. Give them a wave by liking their posts or shake their hands by commenting on some of their posts. But you can also show you love to them by following their blogs. You follow their blogs = you gain new friends and a bonus of lifetime free delicious recipes! What do you say about that? 😀

And to my new found bloggers and friends, I am inviting you to join this wonderful virtual party (if you have not yet joined us) called Fiesta Friday with so much lovely, gorgeous people. In this party, we don’t just drop our sweets and savouries, we have lots of chitchats and lots of fun! I hope you could join us! You can find the rules and guidelines in the Fiesta Friday link. See you there!

Wishing you a week full of smiles and awesomeness! 😀 😀 😀

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